Eggs Benedict Recipe

Heat a large skillet over medium heat. Spread butter on both sides of each brioche slice. Toast brioche slices in the skillet for 1–2 minutes per side until golden and slightly crisp. Keep warm in a low oven (80–90°C / 175–200°F) while you prepare the other components.

In a small bowl, crumble the Tupí or sheep/goat cheese. Add Greek yogurt, olive oil, lemon juice, salt, and black pepper. Whisk or blend with a small hand whisk or immersion blender until smooth and spreadable. Taste and adjust seasoning. Transfer to a small serving bowl and keep at room temperature.

Make-ahead note

This cream can be made a few hours ahead and refrigerated. Bring to room temperature before using; whisk briefly to restore texture.

In a bowl, gently combine smoked salmon slices, minced shallot, chopped capers, dill, lemon zest, lemon juice, olive oil, and black pepper. Toss lightly to avoid breaking the salmon. Keep chilled until ready to assemble.

Prep the water

Bring 1 liter of water to a gentle simmer (not a rolling boil) in a wide shallow pan. Add vinegar and a pinch of salt. Stir to create a gentle whirlpool.

Crack one egg into a small ramekin. Slip the egg gently into the center of the whirlpool. Poach for 3–3 1/2 minutes for a runny yolk, or 4 minutes for slightly set yolk. Use a slotted spoon to lift the egg and briefly blot on paper towel. Repeat with remaining eggs (work in batches of 2 if necessary). Keep poached eggs warm in a bowl of very gently heated water (off the heat) until plating.

If making ahead, refresh poached eggs in simmering water for 20–30 seconds before serving.

Set up a double boiler: bring a small pot of water to a simmer and place a heatproof bowl over it (bowl should not touch the water). Add the egg yolks, lemon juice, Dijon mustard, and warm water to the bowl and whisk vigorously to combine.

Whisk constantly while the mixture gently thickens (do not overheat or scramble). Slowly drizzle the warm melted butter into the yolk mixture in a thin stream while whisking continuously until the sauce emulsifies and becomes thick and glossy. If the sauce becomes too thick, whisk in a teaspoon of warm water at a time to loosen to desired consistency.

Season with salt and cayenne/white pepper. Keep the hollandaise warm by leaving it over the warm (not simmering) water or transfer to a thermos; avoid overheating or the sauce will break. If it begins to separate, whisk in a teaspoon of warm water to re-emulsify.

Spread about 1 tablespoon of Tupí cream onto each warm brioche slice.

Top the Tupí-spread brioche with a portion of the smoked salmon salad (about 25–30 g / 1 oz per slice), arranging it so there is a small nest for the poached egg.

Place a warm poached egg on top of each salmon-topped brioche.

Spoon about 2–3 tablespoons of warm hollandaise over each poached egg, letting a little run down the sides.

Garnish each portion with a sprinkle of chopped chives, a few microgreens or baby arugula, and a grind of black pepper. Serve immediately with lemon wedges on the side.